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Cinnamon Roll Breakfast Casserole

Cinnamon Roll Breakfast Casserole

This Cinnamon Roll Breakfast Casserole is a dreamy, make-ahead marvel, perfect for busy mornings or special brunches. It ingeniously transforms classic cinnamon rolls into a comforting, baked breakfast that’s surprisingly simple to assemble, offering a delightful sweet and savory fusion that’s sure to become a household favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (12.2 ounce) can refrigerated cinnamon rolls (with icing)
  • 8 large eggs
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup butter, melted (for greasing the dish)

Equipment

  • 9x13 inch baking dish
  • Medium-sized mixing bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with the melted butter, ensuring the entire surface is coated to prevent sticking.
    1/4 cup butter, melted
  2. Open the can of refrigerated cinnamon rolls. Separate the rolls and cut each roll into four pieces. Distribute these pieces evenly across the bottom of the greased baking dish. If you’re using chopped nuts, sprinkle them over the cinnamon roll pieces at this stage.
    1 (12.2 ounce) can refrigerated cinnamon rolls (with icing), 1/2 cup chopped pecans or walnuts
  3. In a medium-sized mixing bowl, whisk together the 8 large eggs, 1/2 cup milk, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Continue whisking until all ingredients are well combined and the mixture is smooth.
    8 large eggs, 1/2 cup milk (whole or 2%), 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt
  4. Carefully pour the egg mixture evenly over the cinnamon roll pieces in the baking dish. Ensure that the liquid gets into all the nooks and crannies.
  5. Place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the casserole is set and golden brown around the edges. A knife inserted into the center should come out clean.
  6. While the casserole is baking, prepare the icing that came with the cinnamon rolls. In a small bowl, combine the icing packet with a teaspoon or two of milk or water if it seems too thick, stirring until smooth and drizzly.
    1 (12.2 ounce) can refrigerated cinnamon rolls (with icing)
  7. Once baked, carefully remove the Cinnamon Roll Breakfast Casserole from the oven. Let it cool for about 5-10 minutes before slicing and serving. Drizzle the prepared cinnamon roll icing generously over the top of the warm casserole.
    1 (12.2 ounce) can refrigerated cinnamon rolls (with icing)

Notes

To store any delicious Cinnamon Roll Breakfast Casserole leftovers, allow the casserole to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or transfer the casserole to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, you can gently warm individual portions in the microwave for 30-60 seconds, or until heated through. For a larger portion or to revive the texture, you can place a serving in a small oven-safe dish and reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. If the top seems to be browning too quickly, you can loosely tent it with aluminum foil. For longer storage, you can also freeze portions of the casserole. Wrap individual servings tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen casserole will last for up to 1-2 months. Thaw frozen portions overnight in the refrigerator before reheating as described above.